1 cup cubed firm water-packed tofu (about 6 ounces)
1 cup cherry tomatoes, halved
1/2 cup drained, sliced water chestnuts
1/2 cup thinly sliced green onions
3 tablespoons seasoned rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/4 teaspoon kosher salt
1 tablespoon sesame seeds, toasted and divided
How to Make It
Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.
Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.
Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.